I recently made some Sweet Honey Scones (they’re awesome btw, you should try them) and I was still in the mood for scones, but also really in the mood for chocolate.

This was my solution.

And a pretty darned great one, if I do say so myself.

These Triple Chocolate Iced Scones are thick and crumbly like a biscuit, but moist too and so very chocolatey.

I’ve been eating these for breakfast and dessert.

I love versatility. ;)

They’re freshest within the first 2 or 3 days, but that shouldn’t be a problem. They are SO easy to eat.

Oh, and the “triple” in the name comes from them being chocolate scones with chocolate chips throughout and topped by a decadent chocolate icing. *drools*

Getting set up.

After you mix together the dry ingredients, you’ll cut in the cold butter.

Then comes the cream and vanilla (yum!) and the chocolate chips.

Looks good once it all comes together, no?

Knead it gently to pull it together. Overworking the dough will make it tough.

And sprinkle some cocoa powder instead of flour over your work surface to keep it from sticking.

Shape the dough with your hands into a circle or a square.

A circle will make 8 large wedges. The squares above come in a count of 16, but as you can see in the photo below, I further cut these squares down by slicing them diagonally to make small triangles.

Which made it easier to eat two or three or four at a time…….

The dough is just slightly sticky enough that you may have to reshape it after cutting, especially if you use a pizza cutter like I did.

But that’s okay. They reshape easily with your fingers. Just press the dough where you want it to go.

The icing is optional, technically, but such a nice touch.

Just blend the cocoa powder and powdered sugar and stir in a little vanilla and water until you’ve got smooth ribbons of chocolate easily dripping from your fork in thin ribbons.

The baked scones, pre-icing.

Try not to over bake them or the bottoms will burn. The bottoms will be a little darker than the rest anyway, but keep an eye on them towards the end.

They’ll be done when they look puffy and solid, and there’s no indent left behind when you touch the top with your finger.

How wonderful do these things look covered in icing??

Cover your work space with waxed paper or something similar to catch the drips of icing.

To decorate your scones like this, scoop the fork into the icing and then wave it back and forth over the scones to drizzle them generously with the liquid yummy-ness.

Let the icing dry completely before storing. I usually let things like this sit for at least an hour (or more) to make ultra-certain that the icing is hardened all the way through and won’t get smooshed when I stack them in a container.

Whisk together flour, sugar, cocoa powder, baking powder, and salt. Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles large crumbs.

Add the cream and vanilla to the dry mixture and stir until just moistened. Add the chocolate chips. Knead it gently with your hands to pull it all together. Do not overmix.

Sprinkle a little cocoa powder over your work surface, and shape the dough with your hands into a circle or square about 8 inches across and one inch high. Cut the circle into 8 large wedges or cut the square into 16 smaller squares. If you’d like mini triangles, as shown in the photos, cut the 16 squares in half diagonally to make 32 pieces. Place them an inch apart on a baking pan lined with parchment paper.

Bake for 12 to 15 minutes or until the dough is set and leaves no indent when you touch the top. Let rest on pan for two minutes then transfer to a cooling rack.

Make the icing by mixing the powdered sugar and cocoa powder with a fork. Add the vanilla and 2 tablespoons of water and stir well. Continue adding water a teaspoon at a time until the icing smoothly drips from the fork in thin ribbons. Drizzle the icing over the completely cooled scones.

If you like chocolate and you like Spice Cookies, then you’re going to agree with me that these cookies are Uh-MAZING!!

They’re gooey and chocolately and bursting with fragrant flavor! A total hit with everyone who has tried them. Well … the ones I was willing to share! ;)

They’re loosely based off of the Land O’ Lakes Chocolate Chai Latte cookies. I like how those had a soft chocolate cookie base, are flavored with spices, filled with chunks of chocolate, and iced with a cinnamon glaze.

So I made this recipe to incorporate those elements, but with all the individual ingredients instead of starting with a cake mix. Cake mixes differ a lot, and I wanted to know exactly what was going into my cookies. Plus this way the cookies all turn out the same, unlike if you have a different cake mix on hand from the last time.

I played around with the measurements until I found something I loved, including adding more spice into mine. I picked out spices I liked and measured them out, instead of using using a drink mix like the Chai cookies.

Because, really, I’m far too unorganized to have a specific cake and drink mix on hand whenever I decide to make these. All of the ingredients I use here are things I usually have in the pantry. Except if I’ve forgotten to stock up on powdered milk, but that’s shelf stable, so I usually keep that around, too.

(Scroll down for the printable PDF of the recipe.)

It looks like a lot of ingredients, but once you get everything set up, it’s super simple to whip up a batch.

And you can see that I used milk chocolate for these. I suppose you could use semi-sweet or dark, but I like the way the softer and gentler milk chocolate chips contrast with the rest of the cookie.

The chips are one part of the “Triple” chocolates for which I named these. Aside from the cookie itself, there is also chocolate in the icing. :)

Would you just LOOK at all that FLAVOR!?

The dough is coming together…

A little thick, but that makes for soft, puffy cookies!

Scoop it out onto parchment paper or on a pan like this that releases the cookies easily.

The just-baked cookies.

See that moisture in the cracks? Get ready for some moist, fudgy goodness!

And the icing ingredients.

I made this icing with both cocoa powder and cinnamon for maximum chocolatey-spicy flavor.

The icing consistency is ready when it easily drips from the fork or spoon in thick ribbons.

Drizzle the icing over the cooled cookies by dipping the fork back into the icing then waving it back and forth above the cookies.

Wait until the icing hardens completely to eat them. The slight crunch of the icing makes a wonderful combination with the soft cookies.

Store them covered, and if you’ve waited until the icing is completely cooled (doesn’t smoosh and melt apart when you press it with your finger), then you shouldn’t even need to separate the layers of cookies with paper or anything. Just throw the ones you didn’t consume immediately into a container.

Preheat the oven to 350°F (180°). Combine the first 11 ingredients in a large bowl with a whisk or fork. Add in the butter, eggs, and milk and blend with a mixer on medium speed until fully combined. Stir in the milk chocolate chips by hand. The dough should hold together but be thick. Scoop rounded teaspoons of dough onto cookie sheets, about two inches apart. Bake for 10 to 12 minutes. The cracks in the cookies will still look moist when they are done. Allow to cool on cookie sheets for two minutes, then transfer to cooling racks and allow to cool completely.

Using a fork, combine the powdered sugar, cocoa powder, and cinnamon in a bowl. Add in 3 tablespoons of water, stirring well until icing is smooth. Add a teaspoon more of water at a time until the icing drips from the fork in thin, unbroken ribbons. Line your workspace with waxed paper beneath the cooled cookies, and use the fork to drizzle the icing over the cookies. Allow icing to harden completely and store cookies covered. Makes four dozen.

Well, now that the school year is starting again, I am reminded that I never posted about the Teacher Thank You tags that I made for my kids’ teachers at the end of the last school year.

Better late than never, amiright?

Anyway, I printed these up so that we could make some letter-shaped sugar cookies for their teachers and put them in little baggies. This way the teachers would get a gift the girls made themselves and one that wouldn’t take up a bunch of space somewhere.

These tags obviously work best for teachers in preschool or kindergarten, but I think they would be pretty cute to give to a high school teacher too….. or is that just me??

Plus, I left a spot for your kids to sign the tags. And that photo at the top of the post? That scribble is actually how my 3yo was signing her name at the time. I just wrote out her name on the back so that the teacher could remember who it was from.

All you have to do is print out the tags, punch a hole in them, and tie them to whatever gift you’re giving.

I picked up these snack baggies at Target and the string at the dollar store.

We made A B C cookies to match the tags.

Well, actually, we made A, B, C, D, and then the first letters of both of my girls’ names.

Cream together the butter and sugar with a mixer until light and fluffy. Mix in the egg, sour cream, and extract until smooth. In a small bowl, combine the flour, salt, and baking powder, then slowly mix into the wet ingredients until just combined. Do not over mix. Separate the dough in half and roll each piece out between two sheets of waxed paper to a thickness of about 1/2 inch. Refrigerate dough for an hour.

Preheat oven to 350°F (180°C). Remove dough from refrigerator and cut out desired shapes with cookie cutters. Gently gather scraps and reroll on a floured surface. Place cookies an inch apart on parchment lined cookie sheets and bake for 9 to 11 minutes. Do not over bake! Take them out when they appear just about to be done, and before they brown. Let cool completely on a wire rack before icing.

Mix all of the icing ingredients together with a fork. Start with 3 tablespoons of water and add more, about a 1/2 teaspoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dye it your desired color, dividing it between separate bowls first if using multiple colors.

Dip the tops of the completely cooled cookies into the icing. Gently pull out the cookie and use a fork or skewer to scrape off excess icing without touching the cookie itself. Set cookie on top of a wire rack that’s positioned over waxed paper or foil and allow to harden completely, letting the cookies sit for at least an hour. Store covered.

At first, I wasn’t really sure how these Lemon Oatmeal Cookies were going to turn out, but – on the heels of my Easy Iced Lemon Cake Mix Cookies – I was still on a lemon kick and wanted to try something a little different.

Luckily, these were a hit.

They’re a bit thick, but soft and deliciously lemony.

You also only really need one lemon to make them, but I threw a few more into the photos since I had them on hand.

If you like lemon and oatmeal, these are a must.

Plus, if you don’t really like icing {I could practically live off of icing} you could still eat them without it. I like how the icing adds a tart sweetness to an otherwise mellow cookie.

The icing can be stirred together in two minutes while the cookies are cooling.

Just don’t put those lemon seeds into the icing. :)

You could flatten the cookies more, I suppose, but I liked the thickness of them.

It makes them softer.

And the powdered sugar on the bottom of the glass that you use to flatten the dough adds a nice, subtle sweetness.

Again, if you didn’t want the extra lemon flavor in the icing, you could just top the cookies with a sprinkle of powdered sugar right before serving.

I like the icing, though, for a few reasons. Aside from the nice flavor, it also make the cookies ready-to-eat right out of the bag or tub that you keep them in.

Which is especially nice if you’re bringing them to a pot luck or something similar.

Beat the butter and sugar until creamy. Add the flour, oats, egg, lemon zest, and vanilla and mix well. Chill for 30 minutes.

Preheat oven to 350°F (180°C). Put the 1/8 cup powdered sugar in a small dish.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten the cookies by dipping the bottom of a drinking glass in the powdered sugar and pressing the glass down on the dough.

Bake cookies for 11 to 13 minutes or until the edges begin to turn golden brown.

Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

Combine the powdered sugar, lemon juice, and 2 teaspoons of water in a small bowl. Stir with a fork, adding a half-teaspoon of water at a time until you reach your desired consistency. It should drip slowly but smoothly from the fork.

Drizzle the icing over the cooled cookies and allow it to set. Store covered. Makes about 2 dozen.

In a large bowl, combine the cake mix and sugar. Stir in the eggs and vegetable oil until fully combined and smooth.

Drop teaspoonfuls of dough onto baking sheets lined with parchment paper. Bake for 9 to 11 minutes or until the cookies are set on top and just barely starting to brown around the edges.

Cool on baking pans for two minutes, then transfer cookies to wire racks and cool completely.

Using a fork, mix all ingredients for icing in a small bowl or measuring cup, starting with 1 tablespoon of water, and adding about a 1/4 tablespoon of water at a time until you reach the desired consistency. It should still be a little thick, but drip easily from your fork.

Drizzle the icing over the cooled cookies, making sure your working space beneath the cookies is lined with waxed or parchment paper for easy cleanup.

So when I was craving some homemade cookies the other day, this recipe was still fresh in my mind and I was totally thinking that I could use some more iced chocolate almond cookies. So I made a batch.

I did not, however, feel like cutting out the cookies. So I simplified the entire process by using a pizza cutter to cut the rolled out dough into a bunch of squares.

Didn’t even measure.

I did re-roll the uneven outer cookies and re-cut them to make nicer looking squares… but that only took and extra minute or two.

I had some fun with the decorating. Just poured the icing into a plastic baggy, snipped off the corner, and drew. Played around with patterns and letters.

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